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This Classic Rice Pilaf is loaded with flavor and pairs perfectly with your favorite main dish whether it is poultry, fish, pork, or beef! I served mine with Orange Glazed Cornish Game Hens and the combination was amazing!
There a a million different way to make Rice Pilaf. Some include orzo pasta, and some do not. Some have added spices like cinnamon, nutmeg, or oregano. I based my Classic Rice Pilaf on the Near East Rice Pilaf that you can buy at the grocery store, which contains orzo....so mine contains orzo. Funny how that works, right?
What you will need to make Rice Pilaf:
- olive oil
- unsalted butter
- chopped yellow onion
- minced, fresh garlic
- long-grain white rice
- uncooked orzo
- heated chicken stock
- a bit of cayenne pepper for flavor
- Italian parsley to garnish
How to make Classic Rice Pilaf:
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion.
Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
Add the rice and orzo to the skillet. Stir to combine with the onion mixture.
Continue cooking and stirring until the rice is toasted/golden brown.
Pour in the heated chicken stock and add the cayenne pepper.
Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
Remove from heat and fluff rice with a fork.
Stir in the parsley, season with salt and pepper, and serve.
The cayenne pepper adds just a touch of heat to cut the richness of the chicken stock and butter. All in all, this Classic Rice Pilaf is the perfect side dish!
Recipe Notes:
- I can't think of any, this rice is so simple to prepare, lol
More delicious rice recipes:
Enjoy!!
Classic Rice Pilaf
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- .5 cup chopped yellow onion
- 2 cloves fresh garlic, minced
- 1 cup long-grain white rice
- .5 cup uncooked orzo
- 3 cups heated chicken stock
- .17 teaspoon cayenne pepper 1/8 teaspoon
- 2 tablespoons chopped Italian parsley
Instructions
- Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion. Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
- Add the rice and orzo to the skillet. Stir to combine with the onion mixture. Continue cooking and stirring until the rice is toasted/golden brown.
- Pour in the heated chicken stock and add the cayenne pepper.
- Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
- Remove from heat and fluff rice with a fork. Stir in the parsley, season with salt and pepper, and serve.
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